Ingredients
4 Tablespoons olive oil, divided
6 chicken thighs
3 sprigs thyme leaves
1 teaspoon kosher salt
1/2 teaspoon pepper
1 onion, diced
1 shallot, sliced
2 carrots, peeled and diced
5 Yukon gold potatoes, cubed
6 cups chopped kale, ribs removed
6–8 cups low sodium chicken stock
2 14oz cans cannellini beans
parmesan cheese, for garnish
Instructions
- Heat 3 tablespoons olive oil in a large dutch oven or pot over medium-high heat, pan sear the chicken thighs for about 3 minutes each side. Repeat with the remaining chicken thighs. set aside and shred.
- add onion and shallot and cook for 5 minutes, add thyme leaves, carrots, potatoes and chicken stock and simmer for 15 – 20 minutes until potatoes are fork-tender.
- Stir in kale and cannellini beans to the stew. Cook for another 2 -3 minutes.
- Serve in bowls with grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soups
- Cuisine: American
